Pomegranate Salsa

Love, love, love pomegranate seeds. Both delicious and a great source of antioxidants (better than blueberries, cranberries and red wine!)

This recipe calls for haloumi which is a type of cheese though I chose to serve it over Tilapia which worked out great! I also had a bit left over which I plan to experiment with.

Ingredients:
1 lb haloumi cheese, sliced
1 tbsp honey

For the pomegranate salsa:
1/2 pomegranate*
4 tbsp extra virgin olive oil
2 tbsp chopped parsley
1 tbsp lemon juice
1 small red chili, seeded and finely chopped
1 small garlic clove, crushed
1 tsp pomegranate syrup**
salt and black pepper


Directions:
First make the pomegranate salsa by combining the seeds and remaining ingredients. Season with salt and pepper.
Heat a large nonstick skillet for 2-3 minutes until hot. Add the haloumi slices, in batches, and cook over high heat for about 60 seconds on each side until browned and softened.
Meanwhile, warm the honey in a small saucepan until runny
Transfer the pan-fried haloumi to serving plates and spon over the salsa. Drizzle the honey over the haloumi and salsa and serve immediately.

*If you can't find the seeds available in your local supermarket or Trader Joe's try my mom's foolproof method. Place a dishwashing tub or large bowl in the kitchen sink and fill with water. Slice a pomegranate open and place one half at a time under water. Split it open with your hands (as long as they're under water they won't stain) and separate the seeds from the rind. The seeds will sink to the bottom and the small pieces of rind will float to the top. Use your fingers or a strainer to remove the rind from the top of the water, discard, then pour the remaining water and seeds through the strainer.

**Pomegranate syrup is a thick reddish-brown condiment available in Middle Eastern markets. If not available you can reduce 1 cup of pomegranate juice to 1/4 cup and add 1 tsp molasses.

Chickpea and Mango Salad

I've been eating lots of salad this week as I'm leaving on vacation tomorrow and need to clean out my fridge. (Vegetables are what accumulates in your fridge when you have a biweekly produce delivery!)

The great thing about this salad (besides the mangoes) is that it's extremely satisfying and will keep you full for hours. This is due to the high fiber content of chickpeas/garbanzo beans.

Chickpeas contain 12.5 grams of fiber per cup (50% of the daily recommended allowance.) In addition, 2/3 of the fiber contained in chickpeas is insoluble which means it passes almost all the way through the digestive tract without being absorbed. (Read: good for "digestion" ;) Broccoli and beets operate much the same way. In case you were wondering.

Ingredients:
1/2 cup plain fat free yogurt
1/2 cup fresh cilantro leaves (no thank you)
2 Tbsp mango chutney
1 Tbsp extra virgin olive oil
2 tsp fresh lime juice
1/2 cup coriander (I sub'd fennel)
2 15 oz cans chickpeas/garbanzo beans
1 lg ripe mango, chopped
1 5-6 oz package baby spinach
1/2 cup sliced almonds (I sub'd macadamia nuts)

Directions:
In a food processor, puree yogurt, cilantro, chutney, oil, lime juice, coriander, 1/2 tsp salt and 1/4 pepper until smooth. Transfer to lag bowl.
To the same bowl add beans and mango. Toss until well coated. To serve add spinach and nuts, toss to combine.

Minted Chicken With Asparagus

They had me at mint (though I prefer it in mojitos;)

I've always known that mint has "healing properties" at least in the form of the menthol included in vapor rub and after sun care. However, there are other benefits I wasn't aware of. For example mint has properties that both stimulate and relax the muscles of the digestive tract (aka peristalsis) which aids in digestion and soothes stomach aches caused by indigestion or inflammation.

Mint also stimulates the digestive enzymes that absorb nutrients from food and convert fat into usable energy. Therefore by adding mint to your diet you are increasing the amount of fat that is being put to use rather than being stored and contributing to your weight gain.

As for asparagus it is a great source of fiber, folate, vitamins A, C, and E and antioxidants ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. Worth having smelly pee right? ;)

Ingredients:
1 lime
1 1/2 cup packed fresh mint leaves
1 clove garlic, 2 tsp. ground fennel
3 tbsp olive oil
1 1/4 lbs thin chicken cutlets
1 bunch thin asparagus, trimmed
8 cups mixed baby greens

Directions:
Prepare outdoor grill for covered direct grilling on med
From lime, grate 1/2 tsp peel and squeeze 2 tbsp juice
In food processor, pulse mint, grated lime peel, garlic, sugar, fennel, and 2 tsp oil until smooth
Rub chicken with 2 tbsp mint mixture: sprinkle with 1/4 tsp each salt and pepper. Grill, covered 6 to 8 mins or until cooked through (165 degrees F), turning over once
Meanwhile, toss asparagus with 1 tsp oil; sprinkle with 1/8 tsp salt. Grill, covered, 5 to 6 min turning occasionally.
To bowl with reserved mint mixture, add lime juice, remaining 2 tbsp oil and 1/4 tsp salt, whisking to combine. Divide greens among 4 serving plates; top with chicken and asparagus. Drizzle with mint dressing.

Mixed Berry Cerviche

This is the perfect dish to serve at/ bring to a summer bbq. Light, refreshing and beautiful. (Though it would have looked much better with natural lighting. Food stylist fail.)

Great for pescatarians and of course vegetarians can remove the shrimp. One modification I made is substituting fennel for coriander (aka cilantro!)

Enjoy!

Ingredients:
5 tbsp lime juice (from two limes)
1/4 cup fresh mint leaves, finely chopped
1/4 cup extra virgin olive oil
1 tsp red wine vinegar
1/2 tsp ground coriander (or fennel)
1/4 tsp crushed red pepper
1/8 tsp sugar
1 1/4 lbs cooked shelled, deveined lg shrimp, coarsely chopped
1 avocado, chopped
1/2 seedless cucumber, chopped
4 oz strawberries, chopped
1 (6 oz) container of blueberries
1/4 cup chopped red onion

Directions:
In a large bowl, whisk together lime juice, mint, oil, vinegar, coriander, red pepper, sugar and 1/4 salt. Add shrimp, avocado, cucumber, strawberries, blueberries and red onion.